1 french bread loaf, (14oz)
1/2 cup butter (or marg.)
1 tbsp onion, minced
1/2 tsp thyme
1/2 tsp basil
1/2 tsp paprika
1 parsley
6 lemon wedges
OYSTER FILLING
1 pt oysters, drained
1 egg, well beaten
1/2 tsp salt
1/4 tsp pepper
1 1/4 cup cracker crumbs, fine
1/4 cup butter (or marg.), melted
Directions
Slice bread in half lenghtwise; scoop out soft center of lower half
and save for use in other dishes. Place both halves of loaf, cut
side up, on cookie sheet.
Melt butter in a small saucepan, and blend in onion, thyme, basil, and
paprika. Brush 2/3 of butter mixture over cut sides of bread,
covering completely. Bake at 350 degrees for 15 minutes or until
slightly toasted.
Fill lower half of bread with Oyster Fillkng; cover with top half, and
brush with remaining seasoned butter. Bake an additional 5 to 10
minutes.
Cut into 6 diagonal pieces; garnish each piece with parsley and a
wedge of lemon. Serve hot.
Oyster Filling: Rinse oysters in cold water; drain. Mix egg, salt, and
pepper in small bowl. Dip oysters into egg mixture; then coat with
cracker crumbs. Saute oysters in butter until golden brown.
SOURCE: Southern Living Magazine, sometime in 1974. Typed for you by
Nancy Coleman.
Servings: 6 servings
Low Country Oyster Loaf Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Fish; Seafood
The History of Recipes
We are able to trace the history of meal recipes back into history, in fact as far back as the Egyptians, and quite possibly further than that. Interesting though that is, these, ancient cookbooks were just very simple pictorial, hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the most ancient recipe discovered so far, according to experts in ancient history is a series of tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful. As we move into Roman times 25BC a man called Apicius compiled a few documents showing how to cook the recipes cooked by his fellow Romans. In his works, he describes how the roman meals were separated into starters, main meal and dessert, something that is very familiar to us today. He also describes how the early Romans were skilled in the use of a good variety of aromatic flavours, including some that we all recognise like basil, fennel and asafoetida. As we move on, there are some interesting books from the fourteenth century : a book called `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, they have no connection with the indian food that appears on menues today, but instead recipes for the types of food prepared by the chefs of the rich and powerful of the period. Later, in the fifteenth century, the Crusaders brought back a variety of foods, spices and herbs from middle-east cuisine, including coriander, parsley, basil and rosemary. The introduction of these new culinary ideas was responsible for an explosion in recipe publications, some of which are kept safe in private libraries. During the next few centuries, the wealthy families of the West strove to offer the best banquets, and because of this the best cooks and their collection of recipes increased in prestige. However, it was during the 19th century that haute cuisine and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collecting, trying out, and writing down recipes that were common in the better off homes of the day. By the advent of the 20th century, cooking books were greatly in demand due to higher levels of literacy, more leisure time and a general increase in wealth. |
We hope you enjoy this Low Country Oyster Loaf recipe.
